This recipe was written for mealthy.com.
When I was working as the Head of Culinary for Mealthy, a kitchen appliance brand, I did a lot of research into what the most popular recipes were for each of the appliances we launched. When we launched our pressure cooker, I knew we had to have a Mississippi Pot Roast recipe to go into the cookbook that came with the pressure cooker – it was a cult favorite! Pressure cooker people absolutely love Mississippi Pot Roast.
But I also knew we had to create a healthier version. The version everyone loves on the internet uses a freaking packet of powdered ranch for the love of God! Nah.
My version uses non-chemical BS, about half the amount of butter, but I PROMISE – it is just as delicious.
Check out the link above for a how-to video on Mealthy’s site!
Pressure Cooker Healthier Mississippi Pot Roast
Ingredients
- 1 tbsp neutral cooking oil
- 2 pounds 2 pounds beef chuck roast
- 2 tsp 2 teaspoons salt
- 1/2 tsp ground black pepper
- 1/4 cup unsalted butter
- 1 whole small yellow onion, finely chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 1/2 cups beef broth
- 1/2 cup pepperoncini juice
- 10 whole pepperoncinis
- 2 bay leaves
Instructions
- Select Sauté and continue pressing to reach Sauté on High. Pour oil into steel inner pot.
- Season chuck roast with salt and pepper, then sear in hot oil until browned on the two largest sides, 2 to 4 minutes per side. Remove chuck roast from pot and set aside.
- Add butter to inner pot. Once melted, add onion and cook until soft and translucent, 2 to 3 minutes. Add onion powder, garlic powder, dried thyme, and dried parsley and continue stirring until fragrant, about 30 seconds.
- Select Cancel to turn off Sauté.
- Stir beef broth, pepperoncinis, pepperoncini juice, and bay leaves into pot. Nestle chuck roast down into the liquid.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (manual) on High and cook for 60 minutes. Let pressure release naturally.
- Transfer chuck roast to a cutting board and shred with two forks. Return roast to inner pot to keep warm or serve immediately over mashed potatoes for a perfect meal!
- 1 tbsp neutral cooking oil
- 2 pounds 2 pounds beef chuck roast
- 2 tsp 2 teaspoons salt
- 1/2 tsp ground black pepper
- 1/4 cup unsalted butter
- 1 whole small yellow onion, finely chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 1/2 cups beef broth
- 1/2 cup pepperoncini juice
- 10 whole pepperoncinis
- 2 bay leaves